Gluten Free Cinnamon Pull Apart Monkey Bread: Better Than Cinnamon Rolls
Alan’s mom buys pre-made monkey bread on a regular basis. Being the sweetheart that he is he never eats it. Not that he isn’t tempted to, he just values my kisses more than gluten filled treats. I have attempted to make gluten free monkey bread before, and it was Delicious. It just wasn’t blog worthy monkey bread. That version used all tapioca flour and was too chewey. So I had put monkey bread making into the back of my brain and moved on.
A few days ago I found Hodgson Mills Gluten Free Xanthan Gum in individual packets at Walmart. I had never attempted Xanthan Gum based breads because I found it too costly. I don’t have a large refrigerator in my RV either. I was just afraid to buy that large thirteen dollar bag of gum and possibly have it go bad before I used much of it. That is why I was so excited to find it in yeast sized packets for 48 cents a piece. That 48 cent packet opened my eyes to a new world of bread making. I still wasn’t quite ready to dive into making sandwich loaves quite yet. So I picked up my favorite new gluten free flour blend by Gluten Free Cafe. I can also find this at my Walmart for 4.88 for 2 pounds. Also incredibly reasonable!
I figured it was time to revisit the sticky sweet caramely goodness that is monkey bread. The recipe may seem complicated but it comes together quickly and is really fun to make. This recipe is much easier and gives tastier results that any gluten free cinnamon roll recipe I have tried too. The butter can be subbed out for coconut oil and the milk for non dairy milk to make this a dairy free treat if needed. I have not tried an egg substitute, but if you do please let me know how it turned out by leaving a comment. You may also omit the buttermilk powder if you do not have it. I don’t think that will make or break the recipe.
This monkey bread came out perfect! We ended up eating half of the loaf in under four minutes. I had to force myself to stop eating it so we can have some with coffee in the morning. This treat is not low fat or low calorie, but it is ok to indulge on occasion. Especially when it tastes this darn good.
- For the dough:
- ⅔ cup warm milk (110 - 115 degrees)
- 1 tsp sugar
- 1 pack Red Star Yeast
- 1½ tsp Xanthan Gum
- 2 eggs beaten
- 2 tbsp coconut oil (can substitute butter)
- 1 tbsp buttermilk powder
- 2 tbsp sugar
- 1½ tsp vanilla extract
- ½ tsp sea salt
- 1¾ cups Gluten Free Cafe All Purpose Flour Blend (or a similar blend that includes sorghum flour)
- 1¼ tsp cinnamon
- For the caramel topping:
- 1 stick of melted butter OR 8 tbsp melted coconut oil
- 1 cup brown sugar
- ½ cup sugar
- 2 tsp cinnamon
- slivered almonds for sprinkling (can be omitted)
- Start by adding the one teaspoon sugar and the yeast to the warm milk. Let those sit while you prepare the rest of the dough.
- Beat the eggs, 2 tablespoons of sugar, 2 tablespoons of coconut oil, and vanilla for about 1 to 2 minutes.
- Mix in buttermilk powder, xanthan gum, salt, flour, cinnamon, and yeast mixture. Mix until dough comes together.
- In a separate bowl combine the brown sugar, sugar, and cinnamon for the topping mix.
- Leave the melted butter or oil in second separate bowl for dipping the dough balls into.
- Spray your loaf pan with your favorite spray grease.
- Dip a tablespoon into the melted butter or oil. Use that tablespoon to scoop a tablespoon of dough. Drop the tablespoon of dough into the butter . Roll the ball in the cinnamon sugar mixture. Drop the ball in the pan. Repeat until the bottom of pan is full. Sprinkle a layer of slivered almonds across the dough balls if you like nuts.
- Continue making, dipping, rolling, and dropping balls in pan until you run out of dough.
- Add another layer of nuts if you would like.
- Mix remaining butter and sugar together and drop/crumble over balls in pan.
- Cover the pan with plastic wrap and let rise for 45 minutes.
- Preheat oven to 350 degrees.
- Bake uncovered for 30 to 40 minutes or until toothpick can be stuck in the center and comes out clean.
- let cool for 5 to 10 minutes and then invert the pan onto a plate. Scrape any remaining caramel from the pan and drizzle over you monkey bread.
- Gobble like a maniac!
If you want to try more recipes using the awesome Gluten Free Cafe All Purpose Gluten Free Flour, check out my Gluten Free Italian Anise Cookies, and these amazing Peanut Butter Cookies.
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